Best Hiyayako Chilled Tofu Traditional Style Recipes

Tofu Hiyayakko image

Provided by kyoko

Categories Side Dish

Time 10m

Yield 1

Number Of Ingredients 9

1 tablespoon soy sauce
1 teaspoon white sugar
½ teaspoon dashi granules
½ teaspoon water
¼ (12 ounce) package silken tofu
1 ½ teaspoons grated fresh ginger root
¼ teaspoon thinly sliced green onion
1 pinch bonito shavings (dry fish flakes)
1 pinch toasted sesame seeds

Steps:

Mix the soy sauce, sugar, dashi granules, and water together in small bowl until sugar dissolves. Place the tofu on a small plate and top with ginger, green onion, and bonito shavings. Drizzle the soy mixture on top, and sprinkle with sesame seeds.

Nutrition Facts : Calories 99.6 calories, Carbohydrate 7.7 g, Fat 4.5 g, Fiber 0.6 g, Protein 8.8 g, SaturatedFat 0.7 g, Sodium 911.4 mg, Sugar 4.8 g

Hiyayako-Chilled Tofu, Traditional Style image

Yield serves 4

Number Of Ingredients 8

1 (14-ounce) package soft (silken) tofu, rinsed under cold water and patted dry
1 teaspoon grated ginger
1 scallion, both white and green parts, thinly sliced on an angle
2 obha leaves, halved and thinly sliced
1/4 cup finely shaved katsuobushi (dried bonito flakes)
Mitsuba leaves (optional)
Daikon sprouts (optional)
Japanese soy sauce

Steps:

Cut the tofu into quarters, then slice each quarter into 12 equal cubes, but hold them together to retain the original shape. Place each block of cubed tofu in a serving bowl and top with one-fourth of the ginger, scallion, obha leaves, and katsuobushi. Garnish with the mitsuba leaves and daikon sprouts, if desired. Serve with a small cup of soy sauce.